"I personally love brussels sprouts and can eat them practically raw. You get the most natural flavor out of them when quickly blanched and it’s a perfect addition to a beautiful hearty salad. In this recipe, I decided to do just that, with a nice little flare to spice it up, and man is it flavorful!"
Mustard Glazed Brussels Sprouts with Slow-cooked Tri-tip
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Prep time 25mins
Cook time 14hrs 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 16 ounces Brussels Sprouts
- 1/4 cups Grainy Dijon Seeds
- 8 ounces center cut Tri-tip
- 5 tbsp Extra Virgin Olive Oil
- Salt & Pepper
Method
Step 1
Prepare your immersion circulator in a large bath of water and heat to 135 degrees. Generously salt and pepper the tri-tip, sliding and rolling it around in any excess spice left on the cutting board. Mop it up folks. Coat the meat with olive oil and place into an air-tight bag. Place in sous vide and cook for 14 hours. Once the meat is finished, place in an ice bath and then transfer to the refrigerator till completely cooled.
Step 2
To prepare the brussels sprouts, remove the root and peel away the outer waxy leaves. Press a paring knife into the root, about a centimeter in, twice for an "x" shape.
Step 3
Bring a large pot of water to a rumbling boil. Pour a generous amount of salt in and then plunge the brussels sprouts into the water. Ideally, the water shouldn't stop boiling-- that's what I'd call a perfect blanch. Boil them until just tender-- about 3 minutes. Remove the brussels sprouts with a slotted spoon and drop them into an ice bath.
Step 4
Reserve 1/2 cup of the blanching liquid. Pour the mustard seeds into the liquid and let it rest until completely cooled.
Step 5
Dice the tri-tip into tiny cubes and set aside. Toss the brussels sprouts with the mustard glaze and tri-tip cubes. Place them into an oven safe baking dish and bake at 375 till nice and hot. Unreal.